Yield: 4 servings
|1 each||Sm Onion, sliced|
|2 tablespoons||Olive oil|
|½ teaspoon||Tarragon, dried, crushed|
|1 cup||Mushrooms, sliced|
|1 x||Lemon juice|
|1 each||Cl Garlic, minced|
|¼ cup||White wine, dry|
|1 x||Salt and pepper to taste|
|1 each||Tomato, seeded and chopped|
Bend back outer pedals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard pedals until central core of pale green pedals is reached.
Cut off stems and top 2 inches of artichokes; discard. trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise.
Cut out center pedals and fuzzy centers.
Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.
Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and terragon. Add wine and water and cook until artichokes are tender; salt and pepper to taste. Stir in mushrooms and cook until mushrooms are tender. Stir in tomato; cook until tomato is thoroughly heated. Upl by Dr. Jim Culveyhouse 73330,2525